I saw an article rating (in the author’s opinion) the best chocolate chip cookie recipes and this was #1. It’s actually a toffee/chocolate chip cookie, but with the seriously heavy density of chocolate I felt it really deserved to be in this category.

These cookies require significantly more work and time than a “standard” cookie, but if you are looking for something outside the norm give these a try.

I followed the directions on the first browned butter try. After they went up in a cloud of not very pleasant burnt sugar, I “binned” them. (Binned is a GBBO term.) In the second attempt, I lowered the heat from medium high to low. I realize these terms are relative and individual results may vary.

The resultant cookies were about 3” diameter and a good thickness. The texture was excellent and the predominant flavor was chocolate with overtones of brown sugar and toffee. Were they the “best ever”? I guess I will have to keep trying.

Below is the modified recipe.

Browned Butter Toffee Chocolate Chip Cookies

INGREDIENTS
• 2 sticks (227 g) unsalted butter
• ½ (100 g) cup granulated sugar
• 1 cup (200 g) lightly packed dark brown sugar
• 1 ½ cups (190 g) all-purpose flour
• 1 cup (127 g) bread flour
• 1 tsp baking soda
• 1 tsp fine sea salt
• 1 tsp instant espresso powder, optional
• ½ tsp baking powder
• 2 large eggs plus 1 egg yolk, at room temperature
• 2 tsp vanilla
• 10 ounces (283 grams) semisweet chocolate, chopped
• 1 cup toffee bits, homemade or Heath
• Flaky sea salt, for finishing

METHOD

1. In a medium stainless pan set over low heat, melt the butter. Swirling the pan occasionally, it should become foamy as the water boils off. Once the mixture quiets, stir until the butter develops a nutty aroma and brown bits start to form at the bottom. When the bits turn amber, immediately remove from heat and pour into the bowl of a stand mixer or it will burn. Be sure to include the brown bits at the bottom of the pan.
2. Add the granulated sugar and brown sugar to the hot butter, stirring to combine. Set aside to cool to room temperature.
3. In a medium bowl, combine the flours, baking soda, salt, espresso powder, and baking powder.
4. Whisk in the eggs, yolk, and vanilla into the cooled butter mixture until combined. Gradually stir in the flour mixture with a rubber spatula. Stir in the chocolate chunks and toffee bits. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.
5. Let dough sit at room temperature just until it is soft enough to scoop, about 1 hour. (In my kitchen the block of dough was still too hard to scoop so I used a knife to cut the dough into 50g portions, rolled them into balls with my hands and placed on a parchment lined baking sheet.)
6. Preheat the oven to 350ºF. Line baking sheets with parchment paper.
7. At this point, you can portion the dough, place it on a baking sheet, and freeze just until solid. Remove frozen balls of dough to an airtight container and store for up to 6 weeks.
8. Bake for 10 – 12 minutes, or until golden brown. Remove from oven and sprinkle flaky sea salt on top of the cookies, if desired. Let cookies cool for 2 minutes before removing to wire racks to cool completely.
9. Store in an airtight container at room temperature for up to 3 days.

Homemade Toffee Bits

INGREDIENTS
• 1 stick (113 grams) unsalted American butter
• 1 cup (200 grams) light brown sugar
• 1 teaspoon fine salt

METHOD

1. Line a small rimmed baking sheet with parchment paper or a silicone baking mat.
2. In a heavy-bottomed small saucepan, melt the butter over medium heat. Add the sugar and salt and whisk vigorously for one minute until combined. Cook, stirring constantly, until the mixture looks like melted peanut butter and a candy thermometer reaches 295 to 305°F, about 10 minutes.
3. If the mixture separates at all, remove from heat and whisk vigorously until recombined. Return to heat and continue cooking.
4. Immediately and carefully pour the hot toffee onto the prepared baking pan, allowing it to spread into an even layer. Let cool and harden for about 20 minutes.
5. Place the sheet of toffee on a cutting board or in a zip top bag. Use a mallet, rolling pin, or heavy object to crack it into small pieces. You can also cut into bits with a sharp serrated knife. Store in an airtight container for up to 1 week.